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Shrimp Tostadas with Avocado Salsa

“Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 medium ripe avocado, peeled and chopped, divided
  • 1 tablespoon water
  • 3 teaspoons lime juice, divided
  • 2 teaspoons blackened seasoning, divided
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 1 small navel orange, peeled and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro
  • 6 tostada shells
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 tablespoon canola oil
  • 1 pound uncooked large shrimp, peeled and deveined


  • Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside.
  • For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving.
  • Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until heated through and cheese is melted, 4-6 minutes.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Nutrition Facts
1 tostada: 297 calories, 13g fat (4g saturated fat), 102mg cholesterol, 446mg sodium, 23g carbohydrate (3g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
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Average Rating:
  • JGa2595176
    Feb 24, 2012

    Was a BIG hit tonight for dinner. Will make again for a dinner party....impressive, tasty and easy. Took a while to chop everything, but well worth the time. Thanks!

  • wisdom6
    Jul 4, 2011

    great summer recipe. nice flavor.

  • kelirobertson
    Mar 3, 2010

    Great flavor. Very Yummy. Not easy to make but fun to make!!!

  • cquiroz
    Jan 31, 2010

    The salsa was especially good. I used pinto beans instead I think you could use many variations with this recipe and it would still be good.

  • linsvin
    Apr 30, 2009

    O.K...loved the recipe, but it was not quick to make. Thirty minutes? No way. It took me 10 just to peel the shrimp! Anyhoo, I will definitely make this again. Salsa rocked!

  • hmstratton
    Apr 2, 2009

    This was so delicious!! Made it for family after I made it for my husband and I, and it was a big hit! This one is going into my "make-often" file!

  • sweettiger
    Oct 9, 2008

    The recipe Shrimp Tostadas with Avocado Salsa is great! I loved the flavor of the salsa - EXCELLENT! I didn't have shrimp or tostatda shells, so I subsituted with left over salmon and left over flour tortillas, plus used chilli powder instead of the blackened seasoning and it still came out delicious. Will absolutely make this again!!!

  • linsvin
    Jan 2, 2008

    Absolutely loved the flavor! Ease of prep,not so much...would make it again though